Enchilada Lasagna

Enchilada Lasagna

Are you guys ready for another variation on enchiladas? I know it’s only been a few weeks since I posted an enchilada recipe, but I just love the flavors of enchiladas so much that I never tire of them, and wouldn’t mind making a new variation every week! I’ve actually made this particular variation several times, and like all of the other Alton Brown recipes I’ve tried, it does not disappoint. This is similar in flavor to the red chile enchiladas, containing the chicken, cheese, and red chile sauce (although this one uses chipotles instead of guajillo chiles), but it is a quicker variation as everything is layered, rather than rolled up. I think the traditional rolled enchiladas make for a prettier presentation, but the flavor of these is just as good, and so on those nights where you have a little bit less energy, this is perfect! If you cut this lasagna as soon as you take it out of the oven, you’re slices will be pretty messy, so I suggest waiting for it to cool down a bit so that it slices more neatly. If you can’t wait though, I don’t blame you! It’ll still taste just as good.

Enchilada Lasagna

Enchilada Lasagna

Serves 6-8

Ingredients:

For sauce:

2 dried chipotle chiles, stemmed and seeded, diced (or 2 canned chipotle chiles, diced)

3 large garlic cloves, minced

2 1/2 tsp chili powder

1 1/2 tsp cumin

2 cups chicken broth

3 cups tomato sauce

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

For filling:

1 Tbsp vegetable oil

1 lb boneless, skinless chicken breast, diced

1 1/2 cups onion, diced

Pinch kosher salt

1 large clove garlic, minced

1 tsp dried oregano

12 (6-inch) corn tortillas (Cut 3 of them in half)

3 cups shredded Monterey jack cheese

Nonstick cooking spray

Directions:

1. To make sauce: combine the chipotle chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low, and simmer for 15 minutes. Set aside.

2. Preheat oven to 350 degrees.

3. Place a medium skillet over medium-high heat and add vegetable oil. Add chicken, and saute for 7-9 minutes, until cooked through. Remove chicken to a dish, and add onion and a pinch of salt to the skillet. Lower heat to medium-low and cook for 4-6 minutes until starting to soften. Add the garlic and oregano, and cook for 2-3 minutes more, until the onions are softened. Add the chicken to the onions, and remove from the heat.

4. To assemble: Spray a 9×13 baking dish with nonstick cooking spray. Spead 1/2-cup sauce in the bottom of the dish. Dip 3 tortillas, and 2 of the halves in the enchilada sauce, and lay in the baking dish to cover the bottom. Add half the chicken mixture in an even layer, and 1 cup of the cheese. Repeat with next 4 tortillas (3 whole and 1 cut in half) dipped in sauce, remaining chicken, and 1 cup of cheese. Top with remaining tortillas dipped in sauce. Pour remaining sauce over the top, and top with remaining cheese.

4. Cover with aluminum foil, and bake for 30 minutes. Remove foil, and bake for 10 more minutes, until cheese and sauce are bubbling.

Source:Β Alton Brown

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4 thoughts on “Enchilada Lasagna

  1. Sounds delicious! I should really put Mexican on the menu more often and since we don’t eat a lot of hot stuff I can always tone it down a bit although this recipe doesn’t look at all hot πŸ™‚ Plus, since you guys love Mexican I am sure any of your recipes will be great!

    • This is a very mild dish, so I don’t think there would be any problem with it being too hot. Pretty much any hot recipe can be made milder if you remove the seeds/ribs from bot peppers… and you could always decrease the spice level by using less of whatever spicy ingredient it called for! Mexican is one of my favorites, so it’s something you’ll be seeing a lot of on here πŸ™‚

  2. This sounds wonderful! Will make it when the weather cools down! Would be a great recipe for Chincoteague! Did you make this for us once?

    • It would be great to make in Chincoteague! It’s easy, a crowd pleaser, feeds a lot of people, and can be made ahead of time and refridgerated until ready to bake! I did make this for you once, years ago πŸ™‚

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